🇪🇹 Ethiopia · Food
Doro Wat
By eatmundo · September 8, 2026
🇪🇹 ETe2ghost · PexelsDoro Wat is a rich, spicy Ethiopian chicken stew that serves as the national dish of Ethiopia. It is characterized by a deep, complex sauce made from slow-cooked onions and fragrant berbere, traditionally served with hard-boiled eggs.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely mince 500g red onion and cook in a dry Dutch oven over medium heat for 30 minutes until reduced to a paste, stirring constantly to prevent burning.
- 2
Stir in 100g niter kibbeh and cook for 5 minutes until the fat separates from the onion base.
- 3
Add 60g berbere, 4 minced garlic cloves, and 20g grated ginger, sautéing for 10 minutes to develop the spice aromas without darkening too much.
- 4
Add 1.5kg chicken pieces, ensuring they are well-coated in the spice base, and cover the pan, cooking on low heat for 20 minutes.
- 5
Pour in 250ml water, add 1 tsp salt, and simmer covered for 25 minutes until the chicken is tender and the sauce is thick and dark red.
- 6
Carefully stir in 4 peeled hard-boiled eggs and simmer for 5 minutes, allowing them to absorb the sauce's color and flavor.
- 7
Remove from heat and let the stew rest for 10 minutes to allow the flavors to deepen before serving on injera.
Frequently Asked Questions
What is Doro Wat?+
Doro Wat is a spicy Ethiopian chicken stew prepared with a concentrated onion base, berbere spice mix, and clarified spiced butter. It is traditionally reserved for festive occasions and communal dining.
How long should I cook the onions?+
The onions require at least 30 to 45 minutes of slow, dry cooking to reach the necessary jam-like consistency for the sauce base.
Can I use store-bought spice blends?+
Yes, but ensure your berbere is fresh, as its quality is the defining factor of the dish's flavor profile.
What if the sauce is too thick?+
You can add small amounts of water, a tablespoon at a time, to reach your desired consistency, but avoid making it too thin.
Why do I add the eggs at the end?+
The eggs are added last to avoid overcooking them, which would cause the yolks to become powdery or fall apart in the stew.
🇪🇹 ETe2ghost · PexelsMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
